These crunchy, slightly bitter leaves are often used to make hors d'oeuvres, but they can also be chopped and added to salads, or braised to make an exquisite (and expensive) side dish. Select heads with yellow tips; those with green tips are more bitter. Their peak season is the late fall and winter.

young broad-leaved endive plant deprived of light to form a narrow whitish head

Refreshing, slightly bitter spear-shaped leaves, white to pale yellow-green or sometimes red, tightly packed in cylindrical heads, 4-6 inches; also known as chicory or witloof.

a small, canoe-shaped salad green with yellow or red leaves.

a whitish-green, cigar-shaped head of bitter greens closely related to chicory